Roasted Tomato Basil Soup
This roasted tomato basil soup is delicious no matter the season. It's made with roasted tomatoes, garlic, onion, fresh basil, and vegetable stock. Inspired by early season farmers market tomatoes in Colorado, it’s a comforting meal that feels like summer is right around the corner!
Servings: 2 servings
Equipment
- 1 blender
Ingredients
- 1.5-2 pounds san marzano tomatoes halved
- 1/2 medium white onion cut into wedges
- 5-6 cloves garlic
- 3 Tbsp olive oil
- Salt & pepper to season
- 1 cup vegetable broth
- 5-6 fresh basil leaves
Instructions
- Preheat the oven to 400℉. On a baking sheet add the tomatoes, onion, and garlic and toss with olive oil, and a generous amount of salt, and pepper. Roast with the skin sides up for 30-40 minutes, or until the tomato skins become wrinkled, soft, and begin to lightly brown.
- In a blender add in the roasted vegetables, vegetable broth, and fresh basil leaves and blend until smooth.
- Pour the soup into a saucepan and bring to a simmer over medium low heat, gently mix in the optional half and half. Optionally: top with fresh basil, olive oil, and fresh cracked pepper.